Blueberry Muffins

Don’t worry, this isn’t a blog where you have to wade through a bunch of whimsical memories before you get to the recipe. I’ll keep it short and sweet! These are awesome. Everyone who has had them raves about them. They are easy and so worth it!



1 1/2 Cups all-purpose flour

3/4 Cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 Cup vegetable oil

1 egg

1/3 Cup milk

1 Cup fresh blueberries


1/2 Cup white sugar

1/3 Cup all-purpose flour

1/4 Cup butter, cubed

1 1/2 tsp ground cinnamon


Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. 

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. 

Fold in blueberries. Fill muffin cups about 2/3rds full and sprinkle with crumb topping mixture. 

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 

Bake for 20 to 25 minutes in the preheated oven, or until done.

Easy Breadsticks

I got this recipe from Mel’s Kitchen Cafe and they are my go-to when I need something fast and easy. I’ve made them twice this week. Once to go with Caesar Salads and once to go with Lasagna. The instructions call for twisting them, (hers are BEAUTIFUL) but when I do, it looks like a toddler has done it, so I leave mine alone. The only other change I make it to halve the butter that goes on the baking sheet. Enjoy these with a yummy bowl of soup and a good book!



1 1/2 Cups warm water

1 tablespoon instant yeast

2 tablespoons sugar

1 teaspoon salt

3 to 4 cups flour, about 15-20 ounces (see note)

Butter and topping

3 tablespoons butter, melted (for the baking sheet)

Dried herbs, garlic salt and grated Parmesan cheese


In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.

Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.

Let the dough rest in the bowl for 10 minutes.

While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).

On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. 

Cut the dough every 1-inch (more or less) into strips with a pizza cutter.

Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.

Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.

Chile Verde Shredded Beef

I’m not sure where this recipe originates. I got it from a friend, who I’m sure got it from another friend. It doesn’t get any easier than this.


1 London Broil

1 Tbsp Heaping chili powder

1 Large can diced green chilis

1 Can El pato tomato sauce

1 Jar Herdez salsa verde


Combine in a crock pot and cook on low for 8-10 hours. Shred and serve as tacos, nachos, anyway you want. We like it with lettuce, pico, and cheese.

The Best Strawberry Ice Cream

This recipe comes from

It tastes amazing and there are no eggs or cooking involved.


  • 2 cups chopped strawberries
  • 1 cup sugar (divided)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 tsp vanilla extract
  • 1 dash salt


  • Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices. 
  • Blend strawberries up in a blender or food processor. 
  • In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
  • Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 30 minutes.) 
  • Serve now for soft serve ice cream. 
  • For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.